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Maple Walnut Chiffon Cake

Diabetic.Foodie's picture
  Cake flour 2 1⁄4 Cup (36 tbs), sifted
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Granulated fructose 2⁄3 Cup (10.67 tbs)
  Granulated brown sugar 1⁄2 Cup (8 tbs)
  Liquid vegetable oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Maple flavoring 1 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Egg whites 9
  Cream of tartar 1 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), finely chopped

Combine cake flour, baking powder, and salt in a sifter.
Sift into a large bowl.
Add fructose and stir.
Make a well in the flour mixture, and add brown sugar replacement, vegetable oil, egg yolks, maple flavoring, and water.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Pour batter in a thin stream over egg whites.
Fold gently.
Then fold in nuts.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until cake tests done.
Invert until completely cooled.
Remove from pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3929 Calories from Fat 1487

% Daily Value*

Total Fat 169 g259.7%

Saturated Fat 24.5 g122.6%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 3606.4 mg150.3%

Total Carbohydrates 546 g181.9%

Dietary Fiber 38.2 g152.9%

Sugars 161 g

Protein 94 g188.8%

Vitamin A 21.8% Vitamin C 1.1%

Calcium 151.1% Iron 31.8%

*Based on a 2000 Calorie diet

Maple Walnut Chiffon Cake Recipe